Name: Pistachio Cake
Ingredients: three layers of cake after the receipt given

Pistachio Cake

Ingredients

three layers of cake after the receipt given

Directions

Make three layers of cake after the receipt given for orange cake. Make a cream filling as directed for layer cakes. Flavor it with orange-flower water and a little bitter almond, to give the flavor of pistachio (see page 391), and color it a delicate green. Frost the top with a soft royal icing (page 484) made of confectioners' sugar; color it a delicate light green and sprinkle the top with chopped pistachio nuts. This cake is rather soft and creamy, and should not be cut before going on the table.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.